Wednesday, November 25, 2009

Elliott Pecan HalvesImage by Old Shoe Woman via Flickr

Chocolate Bourbon Pecan Pie

Some of you have asked for my recipe for Chocolate Bourbon Pecan pie, so here it is. The secret to success is the quality of the ingredients. Having said that, I use a frozen pie shell because "quality" and my efforts at pie crust making do not go hand-in-hand. However, if you're skilled in that area, go for it.

This recipe is in two steps. The pecans bathe in the bourbon overnight. Otherwise it's fairly quick and simple.

About 1 cup of good bourbon
1.5 cups pecan halves (fresh shelled are best)
3 eggs, slightly beaten
1 cup dark corn syrup (I'm told you can use pecan syrup, but I haven't tried that yet)
4 oz. top quality bittersweet cooking chocolate, melted and cooled (I love Scharffen Berger for this recipe)
2 Tablespoons butter or margarine, melted (I use margarine to keep it non-dairy, but butter would be better)
1/3 cup sugar
1 teaspoon vanilla extract
1 unbaked 9" pastry shell

Soak pecans in bourbon overnight in a covered bowl. Use enough bourbon to nearly cover nuts, a little more or less won't hurt. Stir them if you think of it. Next day, drain pecans, set aside. What you do with the bourbon is up to you.

Stir together in large bowl eggs, corn syrup, chocolate, butter, sugar, and vanilla. When well mixed, stir in pecans. Pour into pastry shell, bake in 350F oven 50-60 minutes. Cool on wire rack. Serves eight

Enjoy, and Happy Thanksgiving!
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